If you think that making soup is beyond your culinary expertise, then you are not alone. I used to think that, too. In fact, any recipe that involved more than one process was too complicated for my liking until it was brought to my attention the health opportunities I was missing out on by leaving soup out of my repertoire.
All of the recipes I post here, most of them are so easy you barely even need to follow the instructions – my cooking philosophy is: a little of this and a little of that – and this recipe is no exception. I created it after a busy day running all over the city and was happy to find in my fridge, upon returning home, two of my favourite superfoods for cancer prevention: broccoil and cauliflower.
This recipe embodies my theory of simple, real food that is both healthy and delicious. But before I share this recipe with you, I must tell you why you’ll want to add these veggies to your diet.
Cruciferous uch as broccoli and cauliflower are superfoods that contain phytonutrients such as diindolylmethane (DIM) and indole-3-carbinol (I3C), which is said to be the source of the vegetables’ potent cancer-fighting abilities.
Both animal and human studies show increased detoxification enzyme levels from high-glucosinolate diets, which broccoli and cauliflower both provide. Researchers suggest that this helps explain the epidemiological association between a high intake of cruciferous vegetables and a decreased risk of certain cancers, in addition to the phytonutrients already mentioned.
Nutrient-Dense and Filling
Broccoli and cauliflower are both an excellent source of vitamin A, C, K, and the synergistic B vitamins and minerals such as selenium and potassium. They are also a rich source of fibre, essential for keeping you full longer and your colon healthy.
Organic coconut oil
1 onion, chopped
2 garlic cloves, chopped
3 cups of broccoli florets
3 cups of cauliflower, chopped
5-6 cups of vegetable stock (If you save the water anytime you flash boil vegetables, this is the time to use it.)
Sauté the chopped onion and garlic in organic coconut oil (enough to evenly coat pan) until tender, add the broccoli and cauliflower, pour the stock over the vegetables and simmer with a lid on until tender. Add more stock if the vegetables are not completely covered. Remove from heat and put all the ingredients into a food processor and puree.
This soup is great as a side dish or an appetizer before your main dinner.
Joy McCarthy, Registered Holistic Nutritionist and Health Coach of Joyous Health, loves to inspire others to eat well, live well and be happy.